Recipe courtesy of Jeanne Lemlin

Penne with Garlicky Butternut Squash

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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1/4 cup olive oil

4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash)

4 large garlic cloves, minced

1/4 cup water

1/4 teaspoon grated nutmeg

6 sage leaves, minced or 1/4 teaspoon powdered sage

1/4 cup minced fresh parsley

1/2 teaspoon salt

Freshly ground black pepper

1 pound uncooked penne

Grated Parmesan


  1. Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.
  2. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.
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